|Mixed Seafood Moqueca
¼ cup squid
¼ cup fresh cod or sea bass
1 whole crayfish
1 crayfish tail
2 tablespoons white onion diced
¼ cup chopped garlic
2 tablespoons chopped cilantro
¼ cup okra sliced
2 tablespoons diced red tomato
½ cup coconut milk
¼ cup fish or shellfish stock
2 tablespoons dende oil (or canola oil infused with annatto seeds)
1 tablespoon lime juice
1 cup cooked rice
2 small handfuls of toasted cashews, chopped
2 tablespoons scallions for garnish
Salt and pepper to taste
Preheat the oven to 350 degrees.
Spread the cashews in a single layer on a baking sheet or roasting dish and roast them until they are just golden brown. Remove from the oven and set aside.
In a medium sized sauté pan heat the oil until smoking point and add the mussels, clams, shrimp, onions, cod or sea bass, crayfish tail, whole crayfish, tomato, okra and garlic. Cook over high heat for 1 minute or until mussels and clams start to open up, then reduce the heat and cover with a lid until all the mussels and clams have opened.
De-glaze the pan with the stock and add the coconut milk and cilantro. Cook for 2-3 minutes. Add the squid and lime juice and check for seasoning. Adjust with salt and pepper as needed.
Pour into your favorite casserole dish, garnish with toasted cashews and sliced scallions.
Serve over rice.
600 Lincoln Road
Miami Beach, FL 33139